If it’s wrong to put all of the things on a salad, then I don’t want to be right! I seriously can’t get enough of these seriously topped salads, like this Spinach Kale Salad topped with dates, quinoa, pistachios and roasted butternut squash, this Spinach Arugula Salad topped with strawberries, crispy goat cheese, avocados and almonds, this Cobb Salad topped with Cajun Turkey, tomatoes, pepper jack cheese, onions and avocado, or this Israeli Couscous Salad topped with avocado, cilantro, pomegranate seeds and goat cheese.

See, I was totally serious about all of the things on top of my salads! And this Grilled Romaine Salad is no exception to the rule, it’s actually the most topped salad of them all, piled high with juicy tomatoes, grilled corn, crispy tortilla strips, creamy goat cheese, fresh avocado, protein rich black beans and roasted bell peppers and jalapenos.

How do you grill romaine?

Place the entire head of romaine lettuce on the grill over medium heat. Grill for 3-4 minutes on each side, or until the lettuce begins to wilt.

How do you chop lettuce?

Once the romaine lettuce comes off the grill, chop the white end of the core off of the head of romaine. Remove the leaves from around the core and discard the core. Stack the romaine lettuce leaves up and chop every 1- 2 inches with a large chefs knife.

This is the perfect chopped salad for a crowd, as it makes a ton of salad! Serve it at your next BBQ or dinner party and I swear it will be the hit of the meal!

Awesome, thanks Jamie! This is one of my favorite salads ever, I hope you enjoy it also 🙂

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3 years ago

Hi, I'm Whitney! I’m a sports-loving, coffee-drinking, food blogger, the host of “ 29 Minute Meals”, a contributing writer for TODAY Food, cookbook author and on camera food and lifestyle expert, regularly featured on news stations across the country! On my blog, you’ll find most recipes are made in 29 minutes or less, in one pot, or in a crock pot! Learn More